 Ingredients: 1 cup - basmati rice 1/2 cup - red,yellow,green capsicum,carrot,beans cut into square pieces. 1/2 tsp soy sauce 1/2 tsp chilly sauce 1/2 tsp black pepper powder salt to taste Preparations: Cook basmati rice according to the package or, if you want to save some time, cook ordinary rice. Let your rice cool naturally. and then place it in the fridge for at least 1 hour. Cool rice because each grain can be fried quickly and easily. Take a large, deep-sided nonstick kadhai.Heat the kadhai on high flame. Add vegetables then start stir-frying. All this heating prevents sticking. cook until your veggies start to soften a bit (but not too much, you want them to have some bite still little crunchy) Remove veggies and set aside. On same kadhai add rice and seasoning black pepper and salt, and stir to combine. Add vegetables mix thoroughly. Cook and stir until entire mixture is hot, there is no liquid left in the kadhai, and the rice is just beginning to crisp. The recipe is manageable and can be done over medium-high heat. Goes great with any tangy tasted curry. |
Ingredients.... . Cauliflower florets . Kokali fish ( anchovy) Turmeric powder .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares . Mustard oil Salt to taste Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...